For their Signature challenge, the bakers go all out with two types of sponge puddings. In the Technical, they face “Queen of Pudding,” a recipe direct from the archives of Mary Berry. A Showstopper strudel stretches them to their limits.
In the Signature, the bakers must master a perfect Wellington. The difficult Technical challenge, hand-raised pies, proves the downfall of many. American pies are the Showstopper feature.
The bakers start off with rich tortes in the Signature challenge. They then face the Technical, crème caramel. The six-hour Showstopper is a mighty layered meringue.
See how 11 bakers make 24 flatbreads for the Signature bake. The Technical challenge has them in a twist as they attempt an eight-strand plaited loaf. To stay in the tent, they must produce 12 sweet and 12 savory bagels for the Showstopper.
Follow the trials and tribulations of passionate amateur bakers. Each week, they are tested for a different skill, the difficulty of which increases as the competition unfolds. Mary Berry, a leading cookbook writer, and Paul Hollywood, a top artisan baker, serve as judges.
Off the Menu, a feature documentary, is a road trip into the kitchens, factories, temples and farm of Asian Pacific America that explores how our relationship to food reflects our evolving communities.
Vivian visits a Kinston institution that merges cornbread with another Southern signature to make “pig and a puppy,” then crafts a version for a charity dinner. Mrs. Scarlett and Ms. Lillie’s cornbread cook-off showcases their different traditions.
Experience a century of food through the life of iconic chef James Beard (1903-1985). A cookbook author, journalist and teacher, Beard helped to pioneer and expand the food media industry into the billion-dollar business it is today.
Discover the story of Chef Jacques Pépin, a young immigrant with movie-star looks and a charming Gallic accent, who elevated essential kitchen techniques to an art form to become one of America’s most beloved food icons.
85 results found (showing 21 - 30)